Ingredients:

  • 4 large ripe peaches, pitted and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 medium ripe avocado, diced
  • 1/4 cup lightly packed fresh mint leaves, thinly sliced (chiffonade)
  • 1/4 cup fresh lime juice
  • 2 tablespoons liquid honey
  • 1 teaspoon lime zest
  • Pinch of sea salt

Instructions:

  1. Prepare the dressing: In a small bowl, whisk together the lime juice, honey, lime zest, and sea salt until thoroughly combined and slightly emulsified. Set aside.
  2. Prepare the peaches by washing, halving, pitting, and slicing them into bite-sized wedges or chunks (about 1-inch pieces). Leave the skin on for colour and fibre.
  3. Prepare the mint by stacking the leaves, rolling them tightly, and thinly slicing crosswise to create a chiffonade.
  4. In a large mixing bowl, gently combine the prepared peaches, blueberries, and raspberries.
  5. Pour about two-thirds of the honey-lime dressing over the fruit mixture. Toss very gently to coat everything without bruising the berries. Taste and add more dressing if necessary.
  6. Just before serving, dice the avocado and gently fold it into the salad along with most of the chiffonade mint.
  7. Cover and refrigerate for at least 15 minutes to allow the flavors to marry, but avoid chilling for more than 2 hours to maintain optimal texture.
  8. Transfer the Summer Peach Fruit Salad to a serving dish and garnish the top with the remaining fresh mint before serving.